Grilled Peppers with Gorgonzola, Lemon and Capers


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Don't expect leftovers from these simple appetizers with their savory and nutty flavors.

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  • 1 large clove garlic, minced
  • 2 Tbs. olive oil
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. chopped fresh thyme leaves
  • 3 ripe sweet peppers, seeded and cut lengthwise into eighths
  • Olive oil
  • 2 Tbs. capers, drained
  • 1/4 C. crumbled Gorgonzola cheese
  • Freshly ground pepper
  • 6 anchovy fillets, drained and halved

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Preheat grill so coals are medium-hot and covered with white ash. Combine garlic, oil, lemon juice, and thyme; set aside. Brush peppers with oil, and place on grill. Cook, turning once, until tender-crisp, 3 to 5 minutes. Spoon 1 tsp. of garlic and lemon dressing inside each pepper wedge; divide capers and cheese evenly among them. Season with black pepper, and top each wedge with an anchovy half. Return to grill just until cheese begins to melt. Serve hot with crusty bread. 

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